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Lemon Chiffon Cake

DSC_3567 (2)

Prep Time: 20 Minutes

Total Time: 1 Hour 15 Minutes

Yield: 12-16 servings

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DSC_3567 (2)

Ingredients

Cake

  • 2 1/4 C. cake flour, sifted
  • 1 1/2 C. sugar
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • 1/2 C. Crisco® Pure Vegetable Oil
  • 6 egg yolks
  • 3/4 C. milk
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 2 tsp. lemon rind, grated
  • 6 egg whites
  • 1/2 tsp. Spice Islands® Cream of Tartar

Glaze

  • 2 Tbsp. lemon juice
  • 1/2 C. powdered sugar, sifted
  • 1/2 C. sour cream

 

Directions

  1. Preheat oven to 325° F.
  2. In large mixing bowl, mix together flour, sugar, baking powder and salt.
  3. Add oil, egg yolks, milk, vanilla extract and lemon zest. Beat for two minutes or until smooth.
  4. In a separate bowl, with an electric mixer, beat egg whites and cream of tartar until stiff peaks form.
  5. Gently fold egg white mixture into batter with spatula until just blended.
  6. Pour into a sprayed 12 C. Bundt pan or an unsprayed 10-inch tube pan.
  7. Bake at 325° F for 55 minutes or until done.
  8. Remove from oven and allow cake to cool for 15 minutes before removing from Bundt pan. If using a tube pan, invert immediately after removing from oven.
  9. Make Glaze: in a small bowl, whisk together all of the glaze ingredients and until smooth and the sugar has dissolved. Pour over cooled cake.
  10. Store in refrigerator if using the glaze or keep glaze refrigerated and top each piece when served.

Lemon Chiffon Cake

DSC_3567 (2)

Prep Time: 20 Minutes

Total Time: 1 Hour 15 Minutes

Yield: 12-16 servings

Ingredients

Cake

  • 2 1/4 C. cake flour, sifted
  • 1 1/2 C. sugar
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • 1/2 C. Crisco® Pure Vegetable Oil
  • 6 egg yolks
  • 3/4 C. milk
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 2 tsp. lemon rind, grated
  • 6 egg whites
  • 1/2 tsp. Spice Islands® Cream of Tartar

Glaze

  • 2 Tbsp. lemon juice
  • 1/2 C. powdered sugar, sifted
  • 1/2 C. sour cream

 

Directions

  1. Preheat oven to 325° F.
  2. In large mixing bowl, mix together flour, sugar, baking powder and salt.
  3. Add oil, egg yolks, milk, vanilla extract and lemon zest. Beat for two minutes or until smooth.
  4. In a separate bowl, with an electric mixer, beat egg whites and cream of tartar until stiff peaks form.
  5. Gently fold egg white mixture into batter with spatula until just blended.
  6. Pour into a sprayed 12 C. Bundt pan or an unsprayed 10-inch tube pan.
  7. Bake at 325° F for 55 minutes or until done.
  8. Remove from oven and allow cake to cool for 15 minutes before removing from Bundt pan. If using a tube pan, invert immediately after removing from oven.
  9. Make Glaze: in a small bowl, whisk together all of the glaze ingredients and until smooth and the sugar has dissolved. Pour over cooled cake.
  10. Store in refrigerator if using the glaze or keep glaze refrigerated and top each piece when served.

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